Homemade Chicken Pot Pie Pasta for Cozy Nights
This comforting meal combines the rich, savory flavors of a classic chicken pot pie with the hearty texture of pasta, making it perfect for chilly evenings.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups Cooked, shredded chicken breast Using rotisserie chicken can save time.
- 12 ounces Pasta (penne or fusilli) Short pasta shapes hold the sauce well.
- 1 cup Chopped carrots Adds color and sweetness.
- 1 cup Frozen peas Brings freshness and color.
- 1 medium Diced onion Enhances flavor when sautéed.
- 3 cloves Minced garlic Infuses the dish with aromatic flavor.
- 3 cups Low-sodium chicken broth Creates the base of the creamy sauce.
- 1 cup Heavy cream Achieves a rich, creamy texture.
- 1/4 cup All-purpose flour Acts as a thickening agent.
- 4 tablespoons Unsalted butter Used for sautéing and making roux.
- to taste Salt and pepper Essential for seasoning.
- 1 teaspoon Fresh thyme Lends a fragrant herbal note.
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside, reserving a cup of pasta water.
- Melt butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Incorporate chopped carrots and cook for about 5 minutes.
- Sprinkle in flour, stirring constantly to form a roux. Cook for about 2 minutes.
- Slowly pour in chicken broth, whisking continuously to avoid lumps.
- Add heavy cream and stir well to combine.
- Add shredded chicken, frozen peas, and fresh thyme. Stir to combine.
- Season with salt and pepper to taste.
- Allow to simmer for 5-7 minutes until thickened. Add reserved pasta water if too thick.
- Fold in cooked pasta and heat through for 2-3 minutes.
- Remove from heat and serve warm.
Notes
Consider adding different cheeses or topping with breadcrumbs for variations.